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Lamb Salad Steak with Chickpea Salad

Enjoy Lamb Steak with Chickpea Salad for a fresh, protein-packed meal. This zesty dish is perfect for summer dining and ready in just 35 minutes.
Photo of Lamb Salad Steak with Chickpea Salad

Ingredients

Lamb

  • 4 lamb steaks
  • 1/4 cup fresh mint
  • 1/4 cup fresh coriander
  • 1/4 cup fresh parsley
  • 1 lemon, zest and juice
  • 2 cloves garlic, crushed
  • 1 tablespoons honey
  • 1/4 cup greek yoghurt
  • 1 pinch salt and pepper
  • 2 tablespoons olive oil

Chickpea salad

  • 400 grams canned chickpeas, drained
  • 1/2 red onion, sliced
  • 2 tomatoes, diced
  • 2 cups baby spinach

Lamb

  • 4 lamb steaks
  • 1/4 cup fresh mint
  • 1/4 cup fresh coriander
  • 1/4 cup fresh parsley
  • 1 lemon, zest and juice
  • 2 cloves garlic, crushed
  • 1 tablespoons honey
  • 1/4 cup greek yoghurt
  • 1 pinch salt and pepper
  • 2 tablespoons olive oil

Chickpea salad

  • 400 grams canned chickpeas, drained
  • 1/2 red onion, sliced
  • 2 tomatoes, diced
  • 2 cups baby spinach

Method

  1. Step 1 of 5
    In a kitchen processor, combine the herbs, garlic, zest, juice, and oil blitzing to combine.
  2. Step 2 of 5
    Massage half of the rub over the lamb and set aside for 20 minutes.
  3. Step 3 of 5
    Combine all ingredients in a large bowl with the remaining herb mix and refrigerate until ready to serve.
  4. Step 4 of 5
    Heat a frying pan or barbecue. Cook the lamb steaks for 4 minutes each side. Remove from heat, cover with tinfoil, and leave to rest for 5 minutes.
  5. Step 5 of 5
    Slice your lamb steaks and serve atop the chickpea salad, with a dollop of yoghurt.

Method

  1. Step 1 of 5
    In a kitchen processor, combine the herbs, garlic, zest, juice, and oil blitzing to combine.
  2. Step 2 of 5
    Massage half of the rub over the lamb and set aside for 20 minutes.
  3. Step 3 of 5
    Combine all ingredients in a large bowl with the remaining herb mix and refrigerate until ready to serve.
  4. Step 4 of 5
    Heat a frying pan or barbecue. Cook the lamb steaks for 4 minutes each side. Remove from heat, cover with tinfoil, and leave to rest for 5 minutes.
  5. Step 5 of 5
    Slice your lamb steaks and serve atop the chickpea salad, with a dollop of yoghurt.

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